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This whimsical recipe gives you two of summer's most loved desserts in one delicious, gooey bite. In just minutes, and with a few simple ingredients, you'll be indulging in a sweet nostalgic treat that'll have you feeling like a kid again.
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This whimsical recipe gives you two of summer's most loved desserts in one delicious, gooey bite. In just minutes, and with a few simple ingredients, you'll be indulging in a sweet nostalgic treat that'll have you feeling like a kid again.
2 c. Canola Oil - for frying
2 c. flour
½ Tbsp baking powder
½ tsp salt
½ c. brown sugar
1 large egg
1 c. whole milk plus 2 Tbsp
1 tsp vanilla
¼ c. powdered sugar
1 c. chocolate chips
1 ½ mini marshmallows
1 ½ c. golden grahams cereal
1, 12oz jar hot fudge topping (jar)
Makes 8 funnel cakes
Place oil into a cast iron skillet and heat to 350 degrees.
In a large mixing bowl, add the flour, baking powder, salt and brown sugar. Whisk to combine.
Add the egg, milk, and vanilla and stir until the batter is well combined.
Pour batter into a gallon sized zip top bag and snip a ½ inch hole into the corner of the bag.
When oil is hot, pipe the batter directly into the oil in swirls, making a four inch circle. You can make a couple at a time.
Cook funnel cakes for about 1 ½ minutes or until they start to turn golden around the edges. Use tongs to flip over and cook another minute until the entire cake is golden and batter is cooked through.
Place cakes on paper towels to drain, then dust with powdered sugar.
Top cakes with the chocolate chips, mini marshmallows, cereal, and a drizzle of hot fudge before serving.
Funnel cakes are best served warm, but can also be served at room temperature...just like donuts!
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